Abstract
Recent years, people have been seeking natural and wholesome food, predominantly functional food, which plays a vital role in disease prevention. Germinated brown rice is one of the feasible techniques to improve the nutritional quality to promote brown rice consumption. To optimize the process conditions of germination, Response Surface Methodology (RSM), a statistical computation technique based on two-factor and three-level Central Composite Design (CCD), was employed to optimize the conditions of germinated brown rice. The optimized state was 16 hours of soaking and 72 hours of germination had the highest overall acceptability, shorter cooking span, and potent antioxidant activity. The results showed a good fit with the proposed quadratic model for overall acceptability (R2=0.99), cooking time (R2=0.97) and anti-oxidant activity (R2=0.98). Germinated brown rice could be added and used as a nutritional ingredient shortly. It will be in high demand because of nutritional and nutraceutical properties for the forthcoming generations. Keywords: Red Kavuni, germinated brown rice, Response surface methodology
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